Goat Cheese with Aged Balsamic Reduction

Goat Cheese with Aged Balsamic Reduction


2 cups Blenheim Apricot Balsamic Balsamic
8 oz. fresh goat cheese

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Cooking Time : 30 min Servings : 4
Products needed:
Blenheim Apricot White Balsamic


In a 2 quart sauce pan over very low heat, gently simmer the peach balsamic vinegar and reduce by half, approximately one cup. The vinegar should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. Drizzle over fresh goat cheese. Can also be used to glaze pork, poultry, ribs, fresh fruit or pair with other cheeses.
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